2. In the classical menu, the the term
entrees refers To the courses after the
Grosse piece, Basically, entrees are
divided into cold entrees and hot
entrees. Today, however, the entrees
are usually serve as the main dish with
suitable vegetable and salad
garnishes. being cooked.
3. Both hot and cold entrees are frequently
described as simple dishes on the menu,
where they appear in various categories,
such as hot snacks garnishes for main dishes
and specialties of the day. The main
difference between grosses piece is that the
entries are cut up before being cooked.
4. They do not require the same
methods of preparation as the
grosses piece which are prepared
In single large pieces, It is,
therefore not possible to group the
two types of dishes in the same
category.
6. 1. Rare – when pressed with a finger,
the meat is very soft with jelly like
texture
2. Medium – when pressed with a
finger ,meat feels springy and resistant
7. 3. Medium – when pressed with a
finger, meat feels firm and three is
a definite resistance
4. Well Done – when pressed with
a finger the meat feels hard and
roughly.
9. Meat consists of water protein and fat, with a few
minerals and some B vitamins.
1. Protein – high-quality protein is the major
constituent of meat after water, accounting for about
20 percent of its weight. Meat consists 7 grams of
protein per ounce
2. Fat – content can vary widely, according to the
grade of meat and its cut.
10. 3. Carbohydrates – meat contains very little
carbohydrates. Glycogen, found in liver and
muscle tissue, is present when the animal is
alive, but the glucose that make up the
glycogen is broken down to lactic acid
during and after slaughter
11. 4. Vitamins – meat is an excellent source of
certain B vitamins — thiamin (B), riboflavin
(B²), pyridoxine (B⁶), cobalamin (B¹²), and
some folate. Niacin is obtained from
tryptophan, an amino acid plentiful in meats
and milk.
5. Minerals – meat is an excellent sour of
iron, zinc, copper, phosphorus, and a few
other trace minerals.
12. Meat °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well
68 155
Beef, well done
71 160
Ground Beef
74 165
14. Market forms of meat
1. Fresh Meat – meat that is recently slaughtered,
has not been preserved frozen
2. Chilled meat – meat that is placed in chiller or
slightly cold
3. Cured meat – meat preserved by salting,
smoking or aging
4. Processed meat – meat preserved by chemical
process
20. Marinades
Good marinades will add flavor to your favorite meat
and make it more tender and juicy. Making a
marinade is very simple. All you need are three basic
components. The first is an acid, such as lemon juice,
vinegar, yogurt, or wine. The acid is important as it
breaks down the meat and tenderize it. The second is
oil. This protects and preserves the food while
marinated and also when its being cooked.
21. The third is any herb and/or spice. This is what gives a marinade its unique
flavor and zest. Feel free to experiment by grouping one or more
ingredients from each component.
Here are some general guidelines for marinating:
• Meat and poultry are generally marinated for 2 hours up to 2 days.
• Seafood and fish should be marinated for no loner than one hour.
• Use a non-reactive container steer clear of aluminum, copper, or cast iron.
• Wait for your marinade to cool down before pouring over the meat of
your choice.
• Always refrigerate your meat while its marinating
• Never reuse marinades!
22. Effects of Heat on
Meat
1. It tenderizes
connective tissue
if moisture is
present and
cooking is slow.
23. 2. it coagulates
protein. Even meats
low in connective
tissue can be tough
and dry if cooked at
excessively high heats
for too long.
25. 4. Roast cooked at low
temperature shrink less and
loss less moisture.
5. Moist heat penetrates
meat quickly. To avoid over
cooking, meat should be
simmered, never boiled
26. Method of cooking meat
1.Dry heat cooking, such as
roasting, broiling, or sautéíng.
2.Moist heat cooking, like braising,
steaming or poaching.
